GETTING READY
1. Skin the chicken and put the flesh into small bite-sized bits; place them in a bowl
2. Peel the grapefruit and oranges; carefully remove the white pith too

MAKING
3. Add them in a small bowl, so as to store the juices, chop them up roughly and discard the pips
4. Pour the juice into a small jug and set aside; add the fruit to the chicken with cucumber and fennel

SERVING
5. Arrange the chicken mixture and salad greens on individual plates; add in the reserved juices and pink peppercorns into yogurt and use as dressing
6. Goes well with crusty bread